You think your friends are tough to please? Imagine cooking for post-Oscar party guests, like Sandra Bullock, Kate Winslet, Penelope Cruz and others. Fortunately, that’s celebrity chef Wolfgang Puck’s job. I went behind the scenes for a sneak peek at this year’s post-Oscar party menu. You can serve up some of the same dishes on awards night – but with a healthier take…

I'd expect the food at the Governor’s Ball, the party that takes place immediately after the awards, to be healthy and low-cal. After all, half the guests will be encased in Spanx. But I'd be wrong.

For the 16th consecutive year, world-famous chef Wolfgang Puck designed a menu of fabulous, fattening food for the most critical clientele in the world: Hollywood celebrities.

We may not have Wolfgang Puck on-hand, but you can serve up a similar award show feast. Read on for 7 healthy versions of the decadent recipes above. As for those 24-karat gold-dusted, chocolate Oscars… well there are some foods for which no substitute will do. (All recipes provided by EatingWell)

New England Fried ShrimpWho doesn’t love a crunchy fried shrimp? This version of Wolfgang Puck's recipe takes virtually fat-free shrimp out of the deep fryer and pan-fries them in a little bit of oil instead. With 9 grams of total fat and 213 calories per serving, you can feel good about enjoying them.

2. Cook the shrimp in two batches. Wait to batter the second batch until the first is cooked. For the first batch, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Hold shrimp by the tail and dip in the batter one at a time. Let any excess batter drip off, then add the shrimp to the hot oil, making sure they aren’t touching. Cook, turning once and adjusting the heat as necessary to prevent burning, until golden brown on the outside and curled, 3-4 minutes total. Transfer to a platter.

3. Wipe out the pan. Add the remaining 1 tablespoon oil to the pan and heat over medium-high. Batter and fry the remaining shrimp. Season all the shrimp with the remaining 1/4 teaspoon salt and pepper and serve immediately.

Blueberry-Beef BurgersWhen it’s too cold to grill outdoors, broil the patties or use an indoor grill. In addition to the standard fixings – ketchup, salsa, onions and tomatoes – make your burgers more nutritious by adding dark greens, such as watercress or spinach.

Preparation 1. Place bread in a food processor and pulse into fine crumbs. Transfer to a large bowl. (No need to wash the work bowl.)

2. Add blueberries, vinegar, mustard, Worcestershire, garlic, salt and pepper to the food processor; process until puréed. Scrape into the bowl with the breadcrumbs. Add ground beef and mix well with a potato masher. Divide the mixture into four equal portions; form into 1/2-inch-thick patties, about 4 inches in diameter.

3. Meanwhile, preheat broiler or heat an indoor or outdoor grill to medium-high. If using the broiler, coat a broiler pan with cooking spray. If using a grill, oil the grill rack by rubbing it with an oil-soaked paper towel. Cook patties until browned and no longer pink in the center, 4-5 minutes per side. An instant-read thermometer inserted in the center should register 160°F. Serve immediately, with or without rolls and toppings.

Curried Corn Crab CakesMany cooks think crab cakes require a lot of effort, but they're not difficult. With this corn-studded version of Wolfgang Puck's Oscar-party recipe, accented with fresh lime, mint and cilantro, the time you do spend will be rewarded with raves. Browning the cakes in a skillet and then finishing them in the oven produces a crisp crust and ensures even cooking.

2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add corn, onion, curry powder and garlic; cook, stirring often, until vegetables are soft, about 5 minutes. Transfer mixture to a large bowl and let cool completely. Stir in crabmeat.

3. Whisk mayonnaise, egg whites, lime juice, cilantro, mint and salt in a small bowl. Fold into the crab mixture. Stir in 1/2 cup breadcrumbs. Using about 1/3 cup per patty, form the mixture into eight 3/4-inch-thick patties. Dredge the patties in the remaining breadcrumbs.

4. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add 4 crab cakes and cook until the undersides are golden, 2-3 minutes. Using a wide spatula, turn cakes over onto the prepared baking sheet. Add the remaining 2 teaspoons oil to the skillet and repeat with the remaining 4 crab cakes.

5. Bake the crab cakes until golden on the second side and heated through, 15-20 minutes. Serve with lime wedges.

Soy-Glazed Beef & Vegetable RollsThese juicy beef rolls are terrific for entertaining because you can prepare them in the morning and broil them at the last minute. Pounding the flank steak to 1/8-inch thickness lets the beef cook through without charring the vegetables. Wolfgang Puck would be proud.

2. Meanwhile, slice steak in half lengthwise. Cut each half crosswise into 8 strips. Place each strip, cut side up, between 2 pieces of plastic wrap and pound with the smooth side of a meat mallet or a heavy saucepan until flattened to about 1/8 inch thick. Place the beef in a shallow glass or ceramic baking dish.

4. Add asparagus to the boiling water and simmer over medium heat for 2 minutes. Add scallions and cook for 1 minute more. Drain and rinse with cool water. Cut the asparagus in half. Cut the scallions in half crosswise, then lengthwise. Slice bell pepper into 32 thin strips.

5. Place rack in upper third of oven; preheat broiler. Line a baking sheet with foil.

To prepare rolls:1. Lay a strip of beef on a work surface. Place 2 pieces of asparagus, 2 pieces of scallion and 2 pieces of bell pepper crosswise on the beef. Roll the beef around the vegetables. Place the roll, seam-side down, on the prepared baking sheet. Continue with the remaining beef and vegetables, making 16 rolls total. Transfer the remaining marinade to a small saucepan.

2. Broil the rolls until the beef is cooked through, 8-10 minutes.

3. Meanwhile, bring the marinade to a boil over high heat. Reduce heat to medium and simmer for 5 minutes. Serve rolls topped with the reduced marinade.

Preparation1. Place a large bowl of ice water next to the stove. Bring 1 inch of water to a boil in a large saucepan. Place potatoes in a steamer basket over the boiling water, cover and steam until tender when pierced with a fork, 10-15 minutes. Transfer the potatoes with a slotted spoon to the ice water. Add green beans to the steamer, cover and steam until tender-crisp, 4-5 minutes. Transfer the green beans with a slotted spoon to the ice water. Transfer the potatoes and beans to a towel-lined baking sheet to drain.

Chicken Pot PieWolfgang Puck served up this American favorite. This chicken pot pie is studded with peas, mushrooms, carrots and onions and topped with tender whole-wheat biscuits. The savory sauce gets a rich taste from reduced-fat sour cream, but with less fat and calories. And it ends up just as delicious and comforting as you expect.

Preparation To prepare filling: 1. Heat 1 teaspoon oil in a large skillet or Dutch oven over medium-high heat. Add onions and carrots; cook, stirring, until golden brown and tender, about 7 minutes. Transfer to a bowl. Heat the remaining 2 teaspoons oil in the pan over medium-high heat. Add mushrooms and cook, stirring often, until browned and their liquid has evaporated, 5-7 minutes.

2. Return the onions and carrots to the pan. Add 2 cups broth and bring to a boil; reduce heat to a simmer. Mix cornstarch with the remaining 1/2 cup broth; add to the pan and cook, stirring, until the sauce thickens. Stir in chicken (or turkey), peas, sour cream, salt and pepper. Transfer the filling to a 2-quart baking dish.

To prepare biscuit topping & bake pot pie: 1. Preheat oven to 400°F. Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda, salt and thyme in a large bowl. Using your fingertips or 2 knives, cut butter into the dry ingredients until crumbly. Add buttermilk and oil; stir until just combined. Drop the dough onto the filling in 6 even portions. Set the baking dish on a baking sheet.

2. Bake the pot pie until the topping is golden and the filling is bubbling, 30-35 minutes. Let cool for 10 minutes before serving.

3. Beat 4 eggs and 2/3 cup sugar in a large bowl with an electric mixer on medium-high speed until pale yellow and doubled in volume, 5-10 minutes. Beat in vanilla and 1 teaspoon lime zest.

4. With a rubber spatula, gently fold almond (or canola) oil into the egg mixture, using long, even strokes, until just incorporated. Add the flour mixture; gently stir until just incorporated. Divide the batter between the pans; spread to the edges and gently rap the pans against the counter once or twice to settle the batter.

5. Bake, rotating the pans halfway through, until lightly browned and a toothpick inserted into the center comes out clean, 20-22 minutes. Cool on a wire rack for 10 minutes, then invert the layers onto the rack, remove the pans and parchment paper, if using, and let cool completely, about 45 minutes.

To prepare meringue: 1. Beat egg whites in a medium bowl with an electric mixer at high speed until soft peaks form. Beat in 1/4 cup sugar in a slow, steady stream. Continue beating until stiff peaks form.

2. Position oven rack about 6 inches from the heat source; preheat broiler. Transfer one layer, bottom-side down, to a large baking sheet. Spread the meringue on top of the cake, creating decorative peaks and valleys in the meringue with a rubber spatula. Broil until lightly browned, watching carefully to prevent burning, 30 seconds to 1 minute.

To assemble cake: 1. Place the plain layer, top-side down, on a serving plate; spread the lime filling on top. Cover with the meringue-topped layer.

Want more? Check out these EatingWell features:Browse EatingWell Recipe CollectionsBrowse Healthy RecipesWhat Kind of Hostess Are You?Unforgettable parties begin and end with a good hostess. Do you make your guests feel welcome and provide an atmosphere filled with mood, food, beverages and fun? Take the party hostess quiz to find out and help you plan the most amazing Oscar party yet!

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